CE: A useful analytical tool for the characterization of Maillard reaction products in foods

Abstract

The Maillard reaction (MR) is a complex series of nonenzymatic reactions between reducing compounds and amines, amino acids, peptides, or proteins that play an important role in the formation of flavors and colors in foods during processing and storage. Also, the antioxidant properties of some Maillard reaction products (MRP) was an additional benefit reported. On the other hand, these reactions decrease the nutritional quality of foods and may result in the formation of toxic MRP. Although, research to assess the risks and benefits associated with the consumption of MRP in the diet is still awaiting for new analytical methodologies to be developed. Structural characterization of MRP has been very challenging due to the chemical diversity of these compounds which present a wide range of polarities and molecular weights, making analyses difficult. CE is a technique that has gained popularity for the separation of complex mixtures that have otherwise proved difficult to analyze. Thus, the purpose of this overview is to give the reader an appreciation of some of the CE analytical developments on the analysis of MRP in model systems and foods, and to address the potential of CE on the characterization of this complex group of compounds.

Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

“…This intensity range, covered by the ICR mass analyser, can also be interpreted as an approximation for the relative concentration range in which compounds occur in the MR. The similarity in chemical properties together with the complexity and high dynamic range in concentrations makes a simultaneous or comprehensive analysis with conventional analytical approaches, such as LC-MS, very challenging 7 , 8 .…”

“…By comparison, non-volatiles of the intermediate phase are still unknown to a large extent. The high diversity in chemical properties makes a simultaneous analysis especially challenging 7 , 8 . Although several reported methods have successfully separated and detected multiple reaction products, non-targeted analysis exploring the non-volatiles, produced throughout the course of the MR, are rare 9 .…”

Fluorescent advanced glycation end-products (ages) detected by spectro-photofluorimetry, as a screening tool to detect diabetic microvascular complications

“…Preliminarly we have observed that consumption of powdered milk explains up to 20% of CML serum concentration in type 2 diabetics (unpublished data). Our group continues to investigate on this area, because numerous studies also confirm that "westernized" dietary patterns, with high intakes of processed foods, increase circulating, urinary and tissue AGEs [16][17][18], and adversely affect the expression of receptors, activating de inflammatory cascade [19]. This is extremely relevant for the growing diabetic population, rapidly increasing among Latin Americans.…”

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

“…Thus, in the mentioned period, several reviews have been published focusing in applications of CE to analyze specific group of compounds with potential interest in food analysis, including polyphenols 2, proteins and peptides 3–6, non‐protein amino acids (AA) 7, Maillard reaction products 8, metabolites 9, organic acids 10, micronutrients 11, food contaminants and residues 12, antibiotics 13, microbial contaminants and toxins 14–17, additives and organic contaminants 18, 19 and inorganic ions 20. A comprehensive review based on the use of LC and CE for the analysis of soybean proteins and their hydrolyzates to study the nutritional, functional and biomedical properties of different soybean cultivars has also been published 21.…”